🇰🇷 South Korea · Food
Steamed Eggplant Side Dish (Gaji-namul)
By eatmundo · August 3, 2026
🇰🇷 KRA delicate and silky vegetable side dish featuring steamed eggplant seasoned with aromatic soy sauce and sesame. This dish highlights the melt-in-the-mouth texture of perfectly cooked eggplant.
Ingredients
check them off as you prepareHow to Make It
- 1
Cut 2 medium eggplants into 5cm long batons, then slice each baton into quarters lengthwise.
- 2
Place a steamer basket over a pot of boiling water and steam the eggplant pieces for 5-7 minutes until they are tender when pierced with a fork.
- 3
Immediately transfer the steamed eggplant to a bowl of cold water to stop the cooking, then drain well and gently squeeze out excess moisture.
- 4
In a small mixing bowl, whisk together 3 tbsp soy sauce, 1 tsp gochugaru, 0.5 tsp sugar, and 2 minced garlic cloves.
- 5
In a large bowl, place the cooled, drained eggplant strips and tear them into thinner shreds using your fingers.
- 6
Pour the prepared seasoning sauce over the eggplant and add 1 tbsp sesame oil and 1 chopped green onion.
- 7
Toss gently by hand to ensure the sauce coats each piece without crushing the delicate eggplant strips.
- 8
Serve immediately at room temperature or chilled as a refreshing side dish.
Frequently Asked Questions
How do I prevent the eggplant from getting mushy?+
Do not over-steam; check them at 5 minutes, they should be tender but still hold their shape.
Can I use Korean chili powder instead?+
Gochugaru is the traditional Korean chili powder; using other types may make the dish too spicy or alter the flavor profile.
Why do I need to tear the eggplant by hand?+
Tearing the eggplant manually creates more surface area for the seasoning to cling to, resulting in a deeper flavor than cutting it.
Can I store this dish?+
Yes, it can be kept in the refrigerator for up to 2 days, but it is best enjoyed within the first 24 hours.
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